making IT your OWN WITH DONNA PRAY Loving the winter, the rain and more “comfort food”! L ooking through the Gilroy Assistance League cookbook one January afternoon, I came across Gina Angelino Anderson’s recipe for Braised Short Ribs. I have my own version that involves Guiness Stout beer and a tons of ingredients. Gina’s looked like something I could try with every- thing I already have in my pantry, fridge and herb garden – just needed the short ribs! It turned out fabulous. I may give up my more complicated recipe for this one – permanently! Of course, I did have to make some changes! From my French-cooking background, I had to add butter, of course! And some extra fresh herbs from my garden. I served mine over polenta, but would love to try using mashed potatoes with Christopher Ranch garlic next time! Braised Short Ribs 8-10 short ribs, trimmed 1 medium yellow onion, finely chopped 2 T. olive oil 2 small shallots, finely chopped 2 T. butter 2 cups cabernet sauvignon 2 oz. pancetta, chopped 2 cups beef broth 4 carrots, chopped finely Kosher salt and pepper Sprigs of fresh rosemary, thyme, and oregano rendered. Remove with slotted spoon and set aside. Add olive oil and 1 T. butter to pan drippings and raise to heat to medium high. Brown ribs, 2-3 at a time on all sides, about 20 seconds per side. Set ribs aside. To pan, add onions, shallots and carrots and cook for 2-3 minutes. Pour in wine, scrape bottom of pan and bring to a boil and cook 2 minutes. Add beef br oth, some salt and pepper, half of the pancetta and the ribs. The liquid should cover the ribs. If not, add more wine! Bring to a boil, add the herb sprigs, cover and put in 325 degree oven for 3 hours. Serve over polenta, mashed potatoes or couscous. Sprinkle with pancetta and chopped parsley. Enjoy! Salt and pepper the ribs. Let rest. In a large Dutch oven, cook pancetta over medium heat until crispy and all fat is Donna Pray was born and raised on the San Francisco Peninsula. She and her husband, Ron, moved to Gilroy in 1977 and raised their four children here. Donna spent most of her time raising their children and learning about volunteering in their new community. Donna is currently the Executive Director of the Gilroy Foundation and is one of 35 active members of Gilroy Assistance League. She loves to cook, garden, and spend time with family – especially her kids and grandkids, and her Yellow Lab, Rocco. 58 GILROY • MORGAN HILL • SAN MARTIN MARCH/APRIL 2016 gmhtoday.com Interested in buying Gilroy Assistance League’s cook- book “Reflections, Vol. II”? You can go to the website gilroyassistanceleague.org or buy it at our Boutique at our annual Home Tour on Friday or Saturday, May 6 and 7. Check the website for the details of this traditional Mother’s Day event!